Spiced Tomato & Red Lentil Soup

Curry powder and garam masala are both Indian spice blends, which vary in flavor from blend to blend. Experiment to see which you prefer.

• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  2 medium yellow onions, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. Madras curry powder or garam masala
  
  


• 
  
  2 quarts lower-salt chicken broth or homemade vegetable broth
  
  


• 
  
  Two 14.5-oz. cans petite-diced tomatoes
  
  


• 
  
  1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
  
  


• 
  
  2 medium celery ribs, cut into small dice
  
  


• 
  
  1 medium carrot, peeled and cut into small dice
  
  


• 
  
  2 medium cloves garlic, peeled and chopped
  
  


• 
  
  1/8 to 1/4 tsp. cayenne
  
  

Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season to taste with salt.

You can store leftovers in the refrigerator for up to 5 days.

Spicy Red Lentil Dal with Winter Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.  

• 
  
  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


• 
  
  1 serrano chile, stemmed and chopped
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1-1/2 tsp. brown mustard seeds
  
  


• 
  
  1 Tbs. garam masala or curry powder
  
  


• 
  
  1-1/2 cups red lentils
  
  


• 
  
  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


• 
  
  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


• 
  
  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup chopped fresh cilantro
  
  

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Spicy Red Lentil Dal with Lamb and Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish, but tender pieces of lamb are a natural fit. Serve with basmati rice.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve two vegetarians, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 lb. boneless leg of lamb, trimmed and cut into 1-inch pieces
  
  


• 
  
  5 tsp. garam masala or curry powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


• 
  
  1 serrano chile, stemmed and chopped
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  1-1/2 tsp. brown mustard seeds
  
  


• 
  
  1-1/2 cups red lentils
  
  


• 
  
  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


• 
  
  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


• 
  
  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1 cup chopped fresh cilantro
  
  

In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp pepper.


In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat 2 Tbs. of the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the remaining 3 tsp. garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


In a 12-inch skillet, heat the remaining 1 Tbs. oil over medium-high heat and brown the lamb, about 2 minutes per side. Transfer the meat to the pot of dal. Deglaze the skillet with 1/2 cup water, let it reduce by half, and add the liquid to the dal as well. Bring to a boil over medium-high heat, reduce to medium low, and cover. Simmer until the vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Lentil Salad with Sherry Vinaigrette

• 
  
  1 lb. (2-1/4 cups) French green lentils (lentils du Puy)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup white wine vinegar or sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  4 scallions, trimmed and thinly sliced
  
  


• 
  
  1 tsp. minced garlic
  
  

Pick over and rinse the lentils and put them in a 4-quart saucepan. Cover them with 2 quarts cold water and add 2 tsp. salt. Bring to a boil over high heat. Lower the heat, partially cover the pot, and simmer until the lentils are slightly firm but tender and still intact, 20 to 30 minutes. Drain and run cold water over them. Drain again and transfer to a large bowl.

Sprinkle the lentils with the vinegar, 1 tsp. salt, and a few grinds of black pepper. Stir gently to combine, taking care not to mash the lentils. Stir in the oil, 1 Tbs. at a time, and finally, the scallions and garlic.

Let stand at room temperature for about 1 hour; then season to taste and serve.

Lentil, Tuna, and Roasted Pepper Salad

Transform roasted peppers with a tangy vinaigrette, and then pair them with lentils, canned tuna, and fresh tomatoes for a tasty lunch.

For the vinaigrette

• 
  
  2 Tbs. finely diced shallot
  
  


• 
  
  1 1/2 Tbs. white wine vinegar
  
  


• 
  
  1/2 Tbs. Dijon mustard
  
  


• 
  
  1/4 tsp. finely chopped garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4  cup roughly chopped fresh flat-leaf parsley
  
  

For the salad

• 
  
  Kosher salt
  
  


• 
  
  1/4 cup brown or French green lentils
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 small carrot, peeled and halved
  
  


• 
  
  1 small yellow onion, unpeeled and halved
  
  


• 
  
  1/4 cup thinly sliced scallion (white parts only)
  
  


• 
  
  1/2  cup homemade or jarred roasted or grilled red peppers, peeled and cut into thick slices
  
  


• 
  
  2 to 4 tsp. fresh lemon juice
  
  


• 
  
  2 5-oz. cans tuna (preferably line-caught and packed in olive oil), drained
  
  

For serving

• 
  
  2 medium ripe tomatoes
  
  


• 
  
  Kosher salt
  
  


• 
  
  Extra-virgin olive oil
  
  

Prep it

Make the vinaigrette: Mix the shallot, vinegar, mustard, garlic, and a scant 1/4 tsp. salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in parsley.

Make the salad: In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot, and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer to a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.


In a small bowl, mix the roasted peppers with 2 Tbs. of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.

Pack it

For each serving, pack half of the lentils, peppers, and tuna in a segmented lunch box or separate containers; refrigerate. Bring along a tomato, a small container of kosher salt, and a little jar of olive oil.

Put it together

Slice the tomato into thick wedges and arrange on your plate with the lentils, peppers, and tuna. Sprinkle everything with salt and drizzle with olive oil.

Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding coriander and cumin seeds makes them more fragrant and flavorful than pre-ground versions. A clean spice grinder, coffee grinder, or mortar and pestle does the job beautifully.

For the lentil salad

• 
  
  Generous pinch saffron threads
  
  


• 
  
  1-1/2 cups French green lentils, picked through, rinsed, and drained
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium red onion, finely chopped
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 tsp. cumin seeds, toasted and ground
  
  


• 
  
  1/2 tsp. coriander seed, toasted and ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 to 3 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  

For the steak and carrots

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. coriander seeds, toasted and ground
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  2 medium cloves garlic, mashed into a paste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. beef hanger steak, trimmed
  
  


• 
  
  8 medium carrots (about 1-1/2 lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
  
  


• 
  
  2 tsp. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Make the lentil salad

Toast the saffron in a 4-quart saucepan set over medium-low heat until fragrant, 30 to 60 seconds. Off the heat, use the back of a spoon to crush the saffron as finely as possible. Add 6 cups water and the lentils and bring to a boil. Reduce the heat to medium low, cover, and simmer until tender, about 35 minutes. Reserve 1/3 cup of the cooking liquid and then drain well. Transfer the lentils to a large bowl and set aside. Return the pan to the stove.


Heat 1 Tbs. of the oil in the pan over medium-high heat. Add the onion, garlic, cumin, coriander, and 1 tsp. salt and cook until softened and golden-brown, 5 to 6 minutes. Add the reserved cooking liquid and cook until most of it is absorbed, scraping up any browned bits, about 2 minutes. Transfer the onion mixture to the bowl with the lentils.Add the cilantro, parsley, lemon juice, lemon zest, pepper flakes, and the remaining 1 Tbs. oil; fold together to combine. Season to taste with salt and pepper and keep warm.

Roast the steak and carrots

While the lentils cook, combine 1 Tbs. of the oil with the coriander, cinnamon, ginger, garlic paste, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub the mixture all over the steak, transfer to a plate, and set aside.


In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and golden-brown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.


Thinly slice the steak against the grain and serve on top of the lentils, drizzled with any accumulated meat juices. Arrange the roasted carrots on the side.

Spiced Tomato & Red Lentil Soup

Curry powder and garam masala are both Indian spice blends, which vary in flavor from blend to blend. Experiment to see which you prefer.

• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  2 medium yellow onions, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. Madras curry powder or garam masala
  
  


• 
  
  2 quarts lower-salt chicken broth or homemade vegetable broth
  
  


• 
  
  Two 14.5-oz. cans petite-diced tomatoes
  
  


• 
  
  1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
  
  


• 
  
  2 medium celery ribs, cut into small dice
  
  


• 
  
  1 medium carrot, peeled and cut into small dice
  
  


• 
  
  2 medium cloves garlic, peeled and chopped
  
  


• 
  
  1/8 to 1/4 tsp. cayenne
  
  

Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season to taste with salt.

You can store leftovers in the refrigerator for up to 5 days.

Lentil Salad with Sherry Vinaigrette

• 
  
  1 lb. (2-1/4 cups) French green lentils (lentils du Puy)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup white wine vinegar or sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  4 scallions, trimmed and thinly sliced
  
  


• 
  
  1 tsp. minced garlic
  
  

Pick over and rinse the lentils and put them in a 4-quart saucepan. Cover them with 2 quarts cold water and add 2 tsp. salt. Bring to a boil over high heat. Lower the heat, partially cover the pot, and simmer until the lentils are slightly firm but tender and still intact, 20 to 30 minutes. Drain and run cold water over them. Drain again and transfer to a large bowl.

Sprinkle the lentils with the vinegar, 1 tsp. salt, and a few grinds of black pepper. Stir gently to combine, taking care not to mash the lentils. Stir in the oil, 1 Tbs. at a time, and finally, the scallions and garlic.

Let stand at room temperature for about 1 hour; then season to taste and serve.

Spicy Red Lentil Dal with Lamb and Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish, but tender pieces of lamb are a natural fit. Serve with basmati rice.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve two vegetarians, or check out the totally meatless version of this recipe.

• 
  
  1-1/2 lb. boneless leg of lamb, trimmed and cut into 1-inch pieces
  
  


• 
  
  5 tsp. garam masala or curry powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


• 
  
  1 serrano chile, stemmed and chopped
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  1-1/2 tsp. brown mustard seeds
  
  


• 
  
  1-1/2 cups red lentils
  
  


• 
  
  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


• 
  
  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


• 
  
  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1 cup chopped fresh cilantro
  
  

In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp pepper.


In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat 2 Tbs. of the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the remaining 3 tsp. garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


In a 12-inch skillet, heat the remaining 1 Tbs. oil over medium-high heat and brown the lamb, about 2 minutes per side. Transfer the meat to the pot of dal. Deglaze the skillet with 1/2 cup water, let it reduce by half, and add the liquid to the dal as well. Bring to a boil over medium-high heat, reduce to medium low, and cover. Simmer until the vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Spicy Red Lentil Dal with Winter Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.  

• 
  
  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


• 
  
  1 serrano chile, stemmed and chopped
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1-1/2 tsp. brown mustard seeds
  
  


• 
  
  1 Tbs. garam masala or curry powder
  
  


• 
  
  1-1/2 cups red lentils
  
  


• 
  
  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


• 
  
  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


• 
  
  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup chopped fresh cilantro
  
  

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Spiced Tomato & Red Lentil Soup

Curry powder and garam masala are both Indian spice blends, which vary in flavor from blend to blend. Experiment to see which you prefer.

• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  2 medium yellow onions, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. Madras curry powder or garam masala
  
  


• 
  
  2 quarts lower-salt chicken broth or homemade vegetable broth
  
  


• 
  
  Two 14.5-oz. cans petite-diced tomatoes
  
  


• 
  
  1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
  
  


• 
  
  2 medium celery ribs, cut into small dice
  
  


• 
  
  1 medium carrot, peeled and cut into small dice
  
  


• 
  
  2 medium cloves garlic, peeled and chopped
  
  


• 
  
  1/8 to 1/4 tsp. cayenne
  
  

Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season to taste with salt.

You can store leftovers in the refrigerator for up to 5 days.

Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding coriander and cumin seeds makes them more fragrant and flavorful than pre-ground versions. A clean spice grinder, coffee grinder, or mortar and pestle does the job beautifully.

For the lentil salad

• 
  
  Generous pinch saffron threads
  
  


• 
  
  1-1/2 cups French green lentils, picked through, rinsed, and drained
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium red onion, finely chopped
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 tsp. cumin seeds, toasted and ground
  
  


• 
  
  1/2 tsp. coriander seed, toasted and ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 to 3 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  

For the steak and carrots

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. coriander seeds, toasted and ground
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  2 medium cloves garlic, mashed into a paste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. beef hanger steak, trimmed
  
  


• 
  
  8 medium carrots (about 1-1/2 lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
  
  


• 
  
  2 tsp. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Make the lentil salad

Toast the saffron in a 4-quart saucepan set over medium-low heat until fragrant, 30 to 60 seconds. Off the heat, use the back of a spoon to crush the saffron as finely as possible. Add 6 cups water and the lentils and bring to a boil. Reduce the heat to medium low, cover, and simmer until tender, about 35 minutes. Reserve 1/3 cup of the cooking liquid and then drain well. Transfer the lentils to a large bowl and set aside. Return the pan to the stove.


Heat 1 Tbs. of the oil in the pan over medium-high heat. Add the onion, garlic, cumin, coriander, and 1 tsp. salt and cook until softened and golden-brown, 5 to 6 minutes. Add the reserved cooking liquid and cook until most of it is absorbed, scraping up any browned bits, about 2 minutes. Transfer the onion mixture to the bowl with the lentils.Add the cilantro, parsley, lemon juice, lemon zest, pepper flakes, and the remaining 1 Tbs. oil; fold together to combine. Season to taste with salt and pepper and keep warm.

Roast the steak and carrots

While the lentils cook, combine 1 Tbs. of the oil with the coriander, cinnamon, ginger, garlic paste, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub the mixture all over the steak, transfer to a plate, and set aside.


In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and golden-brown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.


Thinly slice the steak against the grain and serve on top of the lentils, drizzled with any accumulated meat juices. Arrange the roasted carrots on the side.